“To Braise” means browning or searing in some kind of a fat and then cooking covered in a small amount of liquid. This method is used to tenderize and intensify flavors in meat or vegetables. Inexpensive cuts of meat are best suited for this style of cooking, so it’s an affordable meal. In the early 1900's when European immigrants came to this country, all they could afford were cheap cuts of meats, so braising was a preferred cooking method. Low and slow. It was once said that if you braised a horse saddle long enough, it would be tender enough to eat. The word braise comes from an 18th century French word that meant "coal" in reference to the technique of placing a few hot coals on top of and below a pot of food to heat it, so essentially braising is searing in some kind of fat, then cooking in a little liquid at a low temperature for a long time. Meats for stews or pot roasts are braised and the liquid you can use could be anything including stock, water, milk, wine or beer.

Listed below are 4 steps to braising meat. For successful browning, foods must be dry and free of moisture or steaming not browning will result. Also not crowding your pan will allow moisture to escape during the browning process and give you a properly browned piece of meat.

1. Start by choosing a cut of meat. Lamb or beef shank, pork or beef shoulder roast, top blade steak, brisket, chuck roast, and short or back ribs are the most common braising choices. Most are tougher cuts of meat with high levels of protein known as collagen. Collagen cooked at low temperatures for long period’s converts to gelatin in the braising process which in turn tenderizes the meat and creates a rich thick sauce. So don’t think you need to buy a tender cut of meat to end up with a good meal. Don't waste your money. In the end tougher cuts of meat are better for creating the richest flavor and thicker sauce. The secret is in the gentle slow cooking. Chicken and fish are also great choices, however, chicken should not be skinless and bone in is best, preferably legs and thighs, and for fish, shark and swordfish cuts will hold up better than others.

2. Brown your meat in some kind of fat. Oil, butter or bacon renderings work the best. Depending on your recipe, most meats are browned first for color and flavor enhancing. Using a Dutch Oven or large heavy oven proof pot ( try to stay away from uncoated aluminum pots when using acids like tomatoes or wine, they can react with the taste of the food ) with a tight fitting lid, add your fat, heat to a hot temperature, add the meat and brown on all sides. Usually browning takes 10-20 minutes and is a process that does not cook the meat all the way through, it’s a surface cooking called browning or searing to lock in flavor. Most commonly meat is left whole for braising, but if meats are cut, remember same size portions are the best for even cooking.

3. Now add your liquid. Liquids can include, wine, apple juice, water, broth or etc. Liquids, however, should not cover the meat. Usually no more than a ¼ - 1 cup is needed and sometimes no liquid is added depending on the recipe. Also at this point other items can be added, onions, garlic, spices, vegetables and etc.

4. Cover and cook on a very low heat, over a stove top, in a slow cooker or in the oven usually for 1 to 4 or more hours, depending on the recipe. Oven cooking is most effective, due to even constant heat from all sides which offers the best flavor and tenderizing results.

Braising temperatures are 145-300 degrees, inexperienced cooks, however, should not cook below 185-200 without proper equipment for temperature control, meat can spoil if improperly cooked on to low a heat, if there is a simmer (small bubbling) going on in the pot you know your temp is just right.